The addition of probiotic bacteria and prebiotic ingredient in sheep milk dairy foods increases their status as a functional food. This study evaluated the Lactobacillus casei-01 viability, survival under simulated gastrointestinal conditions and Caco-2 cell adhesion in probiotic (L. casei 01, 7 log cfu/mL) and symbiotic (L. casei 01, 7 log cfu/mL + 10% inulin wt/wt) sheep milk ice cream along the frozen storage (105 d, −18°C). After overrun (about 60%), L. casei count in probiotic ice cream decreased 0.74 log cycle, while the symbiotic ice cream also did present similar values (7.90 to 7.86 log cfu/g, P > 0.05) along the study. The survival under simulated gastrointestinal conditions was improved in symbiotic when compared with probiotic ice cream (7.06 vs. 5.72 log cfu/g, respectively, P < 0.05) at 1st frozen storage day. However, a decrease of this value was observed in both formulations (6.44 and 5.26 log cfu/g in symbiotic and probiotic ice cream, respectively, P > 0.05) during the frozen storage. Regarding the Caco-2 cells adhesion, probiotic and symbiotic ice cream presented 5.69 and 5.70 log cfu/g L. casei 01, respectively and also a decrease was noted (5.24 and 5.12 log cfu/g, probiotic and symbiotic ice cream respectively, P > 0.05) during the frozen storage. In this sense, sheep milk ice cream may be considered an adequate food carrier to deliver probiotic bacteria with potential benefits for consumers. Additionally, the addition of inulin might exert a positive effect on the L. casei 01 viability and survival under gastrointestinal condition but without influence on the CaCO-2 cells adhesion values.